Prep Time: 5 minutes
Total Time: 35 minutes
Serves: 4 – 6
4 cups reduced-sodium chicken broth, divided (3 cups, 1 cup)
4 Tablespoons (1/2 stick) unsalted butter, divided (2 Tablespoons, 2 Tablespoons)
1 cup Arborio rice
1/2 yellow or white onion, diced small
2 teaspoons minced fresh garlic
2 Tablespoons grated Romano or Parmesan cheese
2 Tablespoons chopped flat leaf parsley
1. Cook Rice: In a large glass or microwave-safe bowl, add 3 cups chicken broth, 2 Tablespoons butter and 1 cup rice and cover tightly with plastic wrap or a lid. Microwave on high power for 15 minutes.
2. Saute Onion: While rice cooks, saute onion. In a 12 inch non-stick skillet over medium heat melt remaining 2 Tablespoons butter. Add onion and cook, stirring often, until onion has softened and is brown around the edges, about 8 minutes.
3. Add garlic: When onion is softened, add minced garlic and stir. Cooking stirring continuously, until garlic is fragrant, about 30 seconds.
3. Finish Risotto: Add remaining 1 cup chicken broth and par-cooked rice to the skillet over medium-low heat, stirring well to combine. Continue to cook, stirring often, until most of the liquid is absorbed and rice is done, about 7 minutes. Remove pan from heat and stir in remaining 2 Tablespoons butter, cheese and parsley and stir well to combine. Serve hot and enjoy!
